EXPERIMENT STATION 



481 



ENSILAGE MADE FROM APPLE POMACE. 



[Amherst Mill.] 



Moisture at 100° C, 

 Dry Matter, 



Analysis of Dry Matter. 

 Crude Ash, 



*' Cellulose, 



" Fat, 



" Protein (Niti'ogenous Matter), 

 Non-nitrogenous Extract Matter, 



I'er cent. 



85.33 

 14.67 



4.21 



22.18 



7.36 



8.22 



58.03 



100.00 



The pomace which served for the preparation of the apple 

 ensilage was taken from a cider-mill near Amherst towards 

 the close of October, 1885, and consisted of the clear press 

 refuse of a mixture of different kinds of apples. 



Two casks, of a capacity of from fifty to sixty gallons each, 

 were used for the experiment. They were painted inside with 

 a black tar varnish to render them air and water tight. The 

 pomace was stamped down solid, and subsequently covered 

 with tar paper, which was held down by a layer of sand sev- 

 eral inches in thickness, and some large stones. The casks, 

 thus filled, were kept in a corner of the barn floor until May 

 17, 1886, when they were opened to examine their contents. 

 The material was found throughout apparently as fresh as 

 when put up ; neither mouldy, rotten, or even discolored on 

 its surface. It had a pleasant fruit-like acid odor and taste, 

 and contained but traces of ammonia compounds. One hun- 

 dred parts of the fresh apple ensilage required 0.744 parts of 

 sodium hydroxide for the neutralization of its free organic 

 acids, which prove thus to be less than in either kind of corn 

 ensilage. The ensilage of apple pomace is highly relished 

 by cows and swine, and is, if not superior, at least equal, 

 pound for pound, in feeding value to the apple pomace, which 

 served for its production. The nitrogenous constituents had 

 increased at the expense of the saccharine constituents ; the 

 latter had been destroyed at a higher rate by fermentation than 

 the former. 



